So this is gonna be a super quick post about my soon to be devoured dinner. A lightening fast Spinach Chickpea curry. YUM!!!!
This whole adventure began because I’ve been on a kick lately to use all the spices and dried foods in my cabinet. Why? Well it frankly was starting to be sad. I have loads and loads of lentils, rice, pastas that I just haven’t eaten.
In the spirit of not becoming a hoarder of dry goods I decided last night I would make a huge batch of crockpot chickpeas. IE I added water to four cups of chickpeas and walked away from it.
This morning they were all hot and soft. Then I realized I had no real plan for what I was going to do with this gigantic steaming pot of chickpeas! Yeah I know. I might have thought of this earlier.
But, I didn’t fret because I knew it would be easy to throw them in lots of different dishes. First, I made some Jalapeno Hummus! And the second half I just turned into Chana Saag, an Indian curry dish.
BOTH of these took less than 25 minutes to make. The hummus literally was maybe 10 minutes from start to finish…and that was only because I couldn’t find my food processor. The Chana Saag took a little longer because I washed said food processor and did not feel like rewashing it. Thus I was forced to chop my garlic and onions by hand. Which was the most work this dish required. It’s absolutely DELISH!!! Simple, Nutritious and Delicious! Love it. Well off to enjoy my dinner!
1 large Onion
1/2 cup Garlic ( I love garlic)
1.5 TBSP Ghee (clarified butter)
1-2 TBSP Cumin
1-2 TBSP Coriander
1 TBSP Ground Ginger
1 TBSP Turmeric
2 TBSP Cayenne Pepper ( possibly more since I love it hot. But, you can use less)
1 TBSP Sea Salt
3/4 Cup Tomato
2-3 cups Water
8 cups Fresh Spinach
2.5 cups Fresh cooked Chickpeas
2 TBSP Greek Yogurt (optional)